Thanks! I've never really been a big steak sandwich fan; not because I don't like them, but because I always associate steak with knife-and-fork eating. Even when I've bought "sandwich steaks" in the store I've treated them that way.

One of our family favorites is a Philly cheesesteak sandwich made with real steak. I even sliced and grilled a whole tenderloin a month or so ago to make Philly cheesesteaks.

Awww. man ... It can be a steak sandwich with cheese, but if you called it a "Philly Cheesesteak" around here, I don't think I'd be able to protect you ... A PHILLY cheesesteak is paper thin top of round or rib eye cooked on a flat top. It can be whole slices or chopped up on the griddle, but anything over 1/16th of an inch in thickness will get you disqualified, and suspected of being from Northern New Jersey !!

One of our family favorites is a Philly cheesesteak sandwich made with real steak. I even sliced and grilled a whole tenderloin a month or so ago to make Philly cheesesteaks.

Awww. man ... It can be a steak sandwich with cheese, but if you called it a "Philly Cheesesteak" around here, I don't think I'd be able to protect you ... A PHILLY cheesesteak is paper thin top of round or rib eye cooked on a flat top. It can be whole slices or chopped up on the griddle, but anything over 1/16th of an inch in thickness will get you disqualified, and suspected of being from Northern New Jersey !!

I grew up in northeast Ohio, have lived in northeast Illinois most of my adult life, and haven't been to Philly since 1983. Guess we make a midwest version of a Philly Cheesesteak. I know of an Italian deli that sells thin slice top round for the slicing challenged Italian Beef lovers around here. We usually use a sirloin or "London Broil" and I grill the meat before slicing. We do use a nice Italian hard roll slathered with garlic butter for the sandwich. Think the correct cheese is provolone or velveeta or cheese whiz. We use mozzarella, Monterey Jack, or maybe cheddar. After we assemble the sandwich we put it back on the grill or under the broiler for a few minutes to let the butter and cheese melt. I like mine with sautéed onions and jalapenos topped with Heinz 57 Steak Sauce.

The most common (default) cheese in Philadelphia is, surprisingly, white American. Whiz is very common, and provolone probably a distant third (though it is necessary on a cheese steak HOAGIE which included tomatoes, lettuce, raw onions etc.) Likewise a PIZZA steak will have mozzarella and a spin in the oven to toast the roll and melt the cheese. I usually order a cheese steak with American, (marinara or pizza) sauce and fried onion but NOT a pizza steak because the mozzarella (like provolone) seems just too bland for the sandwich when melted. Sometimes, if I'm a regular, I go for American AND Whiz (and get the roll "operated" .. scooped out to make room for the meat..) The roll texture is really important. You can toast a sort-of-stale roll and get a way with it, but a really good fresh Italian roll has a little bite the the crust, but is tender and chewy otherwise.

Besides Brad's most excellent gourmet steak sammich, nuttin' beats a California roast beef and swiss with a split poblano pepper. Nice work, Brad! I really like how you got the surfaces browned and the interior rare and juicy!